公开(公告)号：EP1545228A1

公开(公告)日：2005-06-29

申请号：EP03769331.4

申请日：2003-09-26

申请人： NESTEC S.A.

发明人： ZHENG, Ying ,  MILO, Christian ,  CHENG, Pu-Sheng ,  RAHMANI, Rachid ,  HU, Wenjie

IPC分类号： A23F5/18 ,  A23F5/46 ,  A23F5/40 ,  A23F5/42 ,  B65D51/24 ,  B65D81/26

CPC分类号： B65D81/24 ,  A23F5/243 ,  A23F5/40 ,  A23F5/46 ,  A23F5/48 ,  A23F5/486 ,  A23F5/505 ,  A23G3/346 ,  A23G9/52 ,  A23G2200/00 ,  A23G2200/14 ,  A23L2/56 ,  A23L27/00 ,  A23L27/115 ,  A23L27/28

摘要： A process for stabilizing a coffee aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the coffee aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics of the component and form a stabilized coffee aroma-providing component followed by removing the stabilizing agent from the stabilized coffee aroma prior to packaging for storage or prior to adding the stabilized coffee aroma to a food or beverage product. The resulting stabilized coffee aroma-providing component is essentially free of the stabilizing agent and may be incorporated into a food or beverage product with the initial flavor or sensory characteristics of the stabilized component being retained for a time period of at least two months during storage of the food or beverage product.